Sheet Pan Sausage and Fall Vegetables

This recipe has been one of my favorite weeknight dinner recipes that go back to time and time again, not only for how delicious it is, but also for how easy it is to make! With minimal prep time and dishes used, all you need to is chop the ingredients and let the oven do the rest, then voila! Dinner is ready! My family also really loves this one, and my mom regularly tells me she is making this for her and my dad!

Substitutions for...

• Red onion: yellow onion

• Sweet potato: butternut squash, carrots, acorn squash, yukon gold potatoes

• Brussels sprouts: broccoli, cauliflower, asparagus cut into smaller pieces

• Apple brats: chicken sausage, turkey sausage, or see below paragraph for more specific suggestions

• Spicy mayo dressing: substitute plain nonfat greek yogurt for olive oil mayo, or could instead use a balsamic vinaigrette dressing

On the particular occasion that I photographed this meal, I used apple brats from a local apple orchard nearby to Minneapolis which definitely helped to elevate the dish further! I have also used turkey sausage and chicken sausage from grocery stores, and there are some unique and interesting types out there to try. If you’re looking for a sausage similar to the one I used, this bourbon apple chicken sausage from Target is delicious and similar to the brats we got at the apple orchard. The same brand has a sweet pepper and onion chicken sausage that is also quite delicious!

SHEET PAN SAUSAGE AND FALL VEGETABLES

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4

Ingredients

1 package sausage of your choosing (chicken sausage, turkey sausage, brats, etc.)

1 large sweet potato

1 lb brussels sprouts

1 medium red onion

2 tbsp olive oil

1 tsp garlic powder

1 tsp chili powder

1 tsp smoked paprika

1 tsp thyme

Salt and pepper to taste

Spicy mayo ingredients:

¼ cup olive oil mayo

½ tsp sriracha (more or less depending on your spice preference)

2-4 tbsp water

Instructions

Preheat the oven to 425 degrees Fahrenheit. Chop red onion, brussels sprouts, sweet potato, and sausage into small, bite sized pieces, then place onto 2 baking sheets lined with aluminum foil. Add the olive oil and all seasonings, and mix to coat each piece. Roast in the oven for ~30 minutes or until fork tender. Meanwhile, mix the spicy mayo ingredients together, adding water 1 tbsp at a time until it has been thinned to your preferred drizzling consistency. When the sausage and vegetables are done roasting, mix it all together and serve immediately. Top your serving with a tablespoon or two of the spicy mayo mixture, and enjoy!